Sorry, we're unable to recognize the ZIP code {{zip}} you entered, please make sure it's entered correctly.Click here to see current delivery zones. To enter a different zip code, please enter in the box to the upper left.

CRISPY SALMON WITH WARM LENTILS AND BALSAMIC ESSENCEfrom "A New Way to Cook" by Sally SchneiderThis recipe illustrates the way several simple components can be combined to make a complex dish.
Salmon fillets are seared skin side down in a hot pan to make the skin deliciously crispy, then
served on a bed of tiny French lentils that have been cooked separately (they take only twenty minutes) —
a classic combination. A sauce of reduced balsamic vinegar mellowed with a little butter ties the two together.

If your fillets are less than 1/2 inch thick, you can cook them entirely on top of the stove without the
danger of the fat smoking before the salmon is cooked. If the fillets are thicker, finish cooking them
in the oven after you have crisped the skin (although if you have a good exhaust fan, you can cook them
on top of the stove without worry). The portions of salmon are slightly smaller here than in other recipes
because the lentils also provide protein — and are very filling.

To make the lentils, combine the lentils, ham, garlic, chile pepper, shallot,
and bay leaf in a medium saucepan with water to cover by 1 inch. Bring to a simmer
over moderate heat, then reduce the heat to low. Cook the lentils at a bare simmer
for 10 minutes. (Do not allow the lentils to boil, or they will become tough.) Add
the salt and continue cooking until they are just tender but still hold their shape,
about 10 minutes longer. (They will continue to cook as they cool.) Let the lentils
cool for about 15 minutes in their cooking water.

To make the balsamic essence, bring the balsamic vinegar to a boil in a small
non-reactive saucepan over moderate heat. Reduce the heat slightly and cook until
reduced to 1/4 cup and thick and syrupy. Remove from the heat and set aside.

If the salmon fillets are more than 1/2 inch thick, preheat the oven to 400°F.

Place the salmon skin side up on a work surface. With a thin sharp knife or a razor blade,
make several shallow parallel slashes in the skin of each fillet about 1 inch apart. Turn the
fillets 90 degrees and make several more slashes to form a crisscross pattern. (This will keep
the skin from curling when it hits the hot pan.) Sprinkle lightly with salt and the cayenne.

Heat a large heavy nonstick (ovenproof if using fillets more than 1/2 inch thick) skillet
over moderate heat until very hot. Slide the salmon skin side down into the pan and cook
until the skin is crisp and brown, 4 to 5 minutes. Turn the salmon fillets over. If they
are less than 1/2 inch thick, cook for 1 to 2 minutes longer, until the fish is opaque and a
two-pronged kitchen fork inserted straight down meets with no resistance. If the fillets are
more than 1/2 inch thick, place the skillet in the oven and roast until the salmon is opaque,
4 to 6 minutes.

Meanwhile, drain the lentils, reserving 1 tablespoon of the cooking liquid. Remove and
discard the ham, garlic, chile pepper, shallot, and bay leaf. Return the lentils to the saucepan
and stir in the reserved cooking liquid and salt and pepper to taste. Heat the lentils over
moderate heat, stirring frequently until hot. Toss in the parsley, cover, and keep warm.

Let the salmon rest for a minute or two.

Return the balsamic sauce to moderate heat and bring to a simmer.
Add the butter and stir until blended.

Mound the lentils in the center of four dinner plates.
Place 1 salmon fillet crispy skin side up on top of each mound,
then spoon about a tablespoon of the sauce around the lentils. Serve at once.

In Advance

You can prepare the lentils up to 3 days ahead; cover and refrigerate. Warm gently in a
covered medium skillet, adding a few tablespoons of water if necessary. Add the parsley
just before serving. The balsamic vinegar can be reduced several hours ahead, and left
in the pan at room temperature. Add the butter at the last minute.